There’s one very obvious “high-point” of any Kilimanjaro trek (here’s a hint, it starts with a “U” and ends with “huru Peak”), but many of our guests rave about another experience on the mountain: the food!

We got in touch with the Tanzania team to track down one of our favorite Kili recipes, for chickpea fritters. Cook up some of these for a healthy taste of the mountain at home!

Fried Chickpea Fritters

Ingredients:

1 cup dried chickpeas*

1 large onion, chopped

2 cloves garlic, chopped

3 tbsp. fresh parley, chopped

1 tsp. cumin

1 tsp. coriander

2 tbsp. flour

Salt & Pepper to taste

Oil for frying

* You can use canned chickpeas instead, but cooking times would have to be altered during preparation. Dried are preferred.

Directions:

1.) Place dried chickpeas in a bowl, completely covering them with cold water. Allow them to soak overnight .

2.) Rinse and drain chickpeas, then pour them into a pan 2/3 full of fresh water. Bring to a boil.

3.) Boil the chickpeas for about 5 minutes, then reduce heat to a simmer, cover the pan, and cook on low for around an hour.

Many of the meals we serve on the mountain have been developed to suit Western palates (if trekkers are feeling the effects of altitude, simple food is often best). But the region has a rich cultural history, distinct from other areas of Tanzania, and its own flavorful cuisine.

For years, the Chagga have called the mountain home, and one of their staple crops has always been bananas. In this hearty stew, they play a starring role; give it a try in your own kitchen—it will be like a taste of the mountain’s history at home!

Note: for this recipe, you’ll be using very-green bananas (do not substitute plantains), showing no signs of ripeness. Peel them with a sharp paring knife on all sides, removing all traces of green peel. You may want to wear gloves during peeling, as the starchy liquid inside is often hard to wash off hands.

6.) Return chicken to pan, along with about 2/3 of the stock. Add bananas, making sure to submerge them as much as possible in the liquid.

7.) Bring everything to a boil, then cook over medium heat, covered, for about 30 minutes, until chicken and bananas are cooked through (test the bananas with a fork; it should slide in easily, but they should not be so soft that they fall apart). If the bananas absorb the liquid before cooking through fully, add remaining stock and return ingredients to a simmer.

8.) Serve up your banana stew with plenty of the pan sauce (and maybe a side of ugali!), and enjoy the flavors of Tanzania!